- 229.166 (i) (1) (B) HWS improper use. Do not store or place items inside of HWS. Observed dirty towel sitting inside of HWS.
- 229.166 (g) (4) hose attached. Observed hose attached to water faucet at mopsink. Install back flow preventer, or remove hose.
- 229.165 (m) (1) (A)not clean. Clean inside of RIC.
- 229.164 (r) (1) (A) labeled properly. All food product in establishment must be properly labeled with common/generic name of food product.
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12/22/2015 | 85 |
| No violation noted during this evaluation. | 07/24/2015 | 100 |
- Ensure to label all bottles that are storing chemical or soap.
- 229.165 (h) (2)thermometer available. Ensure to have a thermometer in all cooling units to monitor that attainment of food products.
- The kitchen as a whole needs to be in better sanitation condition. 1. One before closing, ensure to clean all customer food equipment before closing to deter in attracing pest. 2. Ensure to clean all food contact surfaces and non food contact surfaces. 3. Ensure to clean all the hard to reach areas. For example, behind storage racks and equipment. These areas are gathering unwanted food and trash.
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12/11/2013 | 91 |
- 229.163 (n) (1) eat.drink.smoke. Employees must not eat or drink in food prep area. May only drink from covered cup with straw stored in non food prep area. Do not store employees personal items such as caps, backpacks and jackets where food is stored.
- 229.164 (f) (2) (A) (iii) cleaning / sanitizing. Soda nozzle and holster must be cleaned and sanitized regularly to prevent build up of slime and mold.
- 229.168 (c) (1) toxics stored. Do not store toxic items with food or wares.
- 229.165 (d) (1) (E) (i)not easily cleanable. Use only food grade scoops in bulk food bins and ensure bins are clean and sanitized according to a regular cleaning schedule. Cutting boards and bins used for storage of clean dishes must be kept smooth and easily cleanable.
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08/23/2012 | 86 |
- 229.164 (o) (7) (A) consume by date (prepared). Refrigerated, ready-to-eat food as specified not date marked using a acceptable method. Refrigerated, ready-to-eat, PHF foods held for more then 24 hrs. Shall have a consume-by-date. The day of preparation shall be counted as day 1. If held at 41F or less food can be kept for a max of 7 days at 45F a max of 4 days.
- 229.167 (e) (2) no soap. 229.167 (e) (3) (A) no towels. Restroom Hand wash station has no paper towels. Supply every restroom handwashing sink with soap.
- 229.165 (m) (1) (A)not clean. Cutting surface not smooth. Cutting board must have a smooth surface. ENSURE TO CLEAN ALL MOLD AND MILDEW FROM INTERIOR WALLS OF ICE MACHINE WHERE ICE FOR CONSUMPTION IS MADE AND STORED.
- Ch 13, Art II, section 13-26 Display permit. Most recent graded inspection report must be posted in customer view. Post most recent graded inspection report in customer view.
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11/03/2011 | 87 |
- Please provide that employees do not drink in the kitchen area.(Personal drink items found in the walkin refrigeration and freezer units.)
- Please provide that all toxic bottles are properly labeled with contents.(Cleaning bottles not labeled with contents.)
- Please provide that the Mechanical Ware washing machine can properly sanitize with heat or chemical sanitizer.(Washing machine not sanitizing at time of inspection. ECO-LAB called for maintenance.)
- Please provide that all food contact surfaces are cleaned and sanitized.(Food Debris caked onto the the handles of the bulk bens of rice in the kitchen area.)
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06/07/2011 | 87 |
- Please provide that all rodent droppings are removed and area is cleaned and sanitized.(Rodent dropping found in the dry storage area.)
- Please provide that all toxic bottles are properly labeled with contents.(Cleaning bottles not labeled with contents.)
- Please provide that the Mechanical Ware washing machine can properly sanitize with heat or chemical sanitizer.(Washing machine not sanitizing at time of inspection. ECO-LAB called for maintenance.)
- Please provide that all food contact utensils are stored in a smooth and easily cleanable location.(Dirty blades being stored in the utensil holder in food preparation area across from grill.)
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02/07/2011 | 88 |
- Please provide that all refrigeration unit in the bar area can maintain a temperature of 41 degrees fahrenheit and below.(Sushi refrigeration unit in the bar area measured at 50 degrees fahrenheit.)
- Please provide that the three compartment sink can sanitize at 50-100ppm and maintain proper temperature for wash and rinse cycles.(Not sanitizing or meeting proper wash and rinse temperatures. Wash: 150 degrees fahrenheit and above; Rinse: 180 degrees fahrenheit and above.)
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10/14/2010 | 92 |
- Please provide that all handwash sinks have hot and cold water under pressure.(Handwash sink next to ice machine in kitchen and Handsinks in Men&Women restrooms have no hot water.)
- Please provide that Mechanical Ware Washing is sanitizing at 50-100ppm and meet a temperature of 155 degrees fahrenheit or above for the wash cycle and 180 degrees fahrenheit or above for the rinse cycle.
- Please provide a 2 inch air gap on ice machine in the kitchen area.
- Please provide that all food contact surfaces are in good repair.(Cutting boards need replacement due to heavy damage.)
- Please provide that a current Food Establishment Permit is posted.
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05/24/2010 | 84 |
- Dishwasher is not dispensing enough sanitizer. Mgr. already called the dishwashing company and are on their way. I will recheck on Thursday.
- Need to install a soda gun holster and drain line in bar area.
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01/20/2010 | 94 |
| No violation noted during this evaluation. | 10/17/2008 | 85 |
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